Courtney Humiston’s many years as a freelance writer and editor in
New York City included a year-long stint covering the city’s dining
scene for NBC. One of the perks of her job was the chance to sample
culinary creations from some of the world’s top chefs and exposure to
the wonderful and complex world of wine. The latter truly piqued
Courtney’s interest. She decided to make a life change and moved to the
Napa Valley in 2010 to study at The Culinary Institute of America in the Accelerated Wine and Beverage program under the tutelage of Christie Dufault and Bob Bath.
“Bob and Christie bring so much dedication and enthusiasm about wine
and hospitality to the classroom; it is contagious! They are two of the
most loved and respected people in the industry, and their knowledge and
experience is second to none,” says Courtney, wine director and general
manager at Petit Crenn,
the second restaurant by acclaimed chef Dominique Crenn. “I learned to
taste systematically with focus and discipline, and to pay attention to
what is happening in the wine. I learned about the fundamentals of wine
and spirits, which has empowered me to ask the right questions and
continue my education while I’m working in the industry. Being in the
heart of a wine-growing region when you are studying wine is crucial.
Every week, we would visit wineries and vineyards, meet with winemakers,
watch fermentations, walk the vines, and taste directly from barrels.
This hands-on approach to learning really cements what you read about
and helps you understand wine on a deeper level.”
Now a Certified Sommelier through The Court of Master Sommeliers,
Courtney oversees the restaurant’s beverage program at Petit Crenn,
which focuses on natural wines from France and includes a strong
selection of grower Champagne, white and rosé wines, and French and
local ciders. She works closely with Chef Crenn, the first female chef
to earn two Michelin Guide stars in the U.S., and executive
sous chef Aaron Thayer, pairing wines that complement the seafood- and
vegetable-driven menu. The menu changes daily, inspired by Crenn’s
childhood roots in Brittany, and serves as homage to her mother and
grandmother. Eater just named the restaurant as one of the Best New Restaurants in America 2016.
In addition to her duties at Petit Crenn, Courtney is a wine consultant, wine judge, columnist for 7×7
magazine, and wine educator. “I believe in telling the story of wine,
whether through a creative and thoughtfully written wine list, on the
floor talking to guests, or through a magazine article,” Courtney says.
“As a wine professional, I am committed to elevating the quality of wine
and wine service in this country.”
“The networking and the connections I made at the CIA opened doors for me
that I didn’t even know existed,” Courtney says. “I left the CIA
feeling very confident about tasting and a strong foundation from which
to start my wine journey. And while for me, the Accelerated Wine and
Beverage program was all about the education—not just the
credentials—the CIA is great to have on your résumé and the college is a
lifelong resource. The school is highly respected in and out of the
food and wine world, and choosing to study there demonstrates a certain
level of commitment to your career and to the industry. I think it sets
you apart as a truly dedicated professional.”
Learn about CIA's wine and beverage graduate certificate program >